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Cod Piccata with Artichokes, Tomatoes & Olives

Fillets of cod with artichokes hearts, tomatoes and green olives
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Giangi Townsend
Fillets of cod piccata with artichoke hearts, tomatoes, and green olives.

Ingredients

  • 4 large cod fillets
  • 3 tablespoons unsalted butter
  • ¼ cup white wine
  • 1 teaspoon garlic, minced
  • ½ cup sodium free chicken stock
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained
  • 2 tablespoons unsalted butter
  • ½ cup marinated artichoke hearts
  • ¼ cup marinated green olives
  • 2 tomatoes, diced
  • parsley, chopped
US - Metric

Instructions

  • Season the cod fillets with salt and pepper, then dust with flour.
  • In a skillet add 2 tablespoons of unsalted butter and heat over medium-high.
  • Sauté the cod fillets 2-3 minutes on one side. Flip the cod fillets over and sauté the other side 1-2 minutes. Transfer the cod fillets to a warmed platter; pour off the fat from the pan.
  • Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
  • Add broth, lemon juice, artichoke hearts, diced tomatoes, chopped olives and capers and cook until the juice is halved and tomatoes are soft.
  • Transfer to a warm plates and serve immediately.

Nutrition

Calories: 929kcal | Carbohydrates: 5g | Protein: 161g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 424mg | Sodium: 777mg | Potassium: 3873mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1595IU | Vitamin C: 25.8mg | Calcium: 162mg | Iron: 3.8mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.